Paulas Shrimp And Sausage Pasta Recipes

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CREOLE PASTA WITH SAUSAGE AND SHRIMP



Creole Pasta with Sausage and Shrimp image

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

PAULA'S SHRIMP AND SAUSAGE PASTA



Paula's Shrimp and Sausage Pasta image

This is a recipe I came up with to surprise my husband. His favorite foods are all in here! If I have fresh mushrooms on hand, I will slice and saute them into the dish as well.

Provided by Paula

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

1 (16 ounce) package Italian sausage
1 lb uncooked shrimp, peeled & deveined
3 red peppers, seeded and sliced
3 tablespoons olive oil
2 shallots, minced
3 garlic cloves, minced
1/4 cup minced flat leaf parsley
1/2 teaspoon thyme leaves
1 teaspoon italian seasoning
1 cup pinot grigio wine
1 chicken bouillon cube
2 tablespoons butter
salt and pepper
1/4 cup freshly grated parmesan cheese, to taste
16 ounces linguine, prepared

Steps:

  • Drizzle sliced peppers with 2 tablespoons olive oil.
  • In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly.
  • Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer).
  • Allow sausage to cool slightly, then slice.
  • In a large skillet, sauté minced garlic, shallot in remaining olive oil.
  • Add parsley, thyme, bouillon cube, Italian Seasoning, and wine.
  • Once the bouillon cube has dissolved, add shrimp.
  • Continue cooking until shrimp are pink and wine has reduced a bit.
  • Add peppers and sausage; stir to heat through.
  • Swirl in the butter.
  • Season to taste for salt and pepper.
  • Serve over linguini, giving a toss to incorporate sauce throughout.
  • Sprinkle with cheese.

Nutrition Facts : Calories 767.9, Fat 34.6, SaturatedFat 11.7, Cholesterol 152.3, Sodium 1606.7, Carbohydrate 67.1, Fiber 3.9, Sugar 5.4, Protein 37.4

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